Ingredients:
For roasting cauliflower:
- Cauliflower florets- 2 cups
- Ginger paste - 1/2 tsp
- Garlic paste - 1/2 tsp
- Chilli powder - 1/2 tsp
- Turmeric powder -1/8 tsp
- Garam masala - 1/2 tsp
- Yogurt- 1 tbs
- Salt to taste
- Oil - 2 tbs
For curry:
- Onion, sliced - 1 cup
- Ginger paste -1 tsp
- Garlic paste - 1tsp
- Tomato purée, canned - 2 tbsp
- Salt to taste
- Turmeric powder - 1/8 tsp
- Chilli powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Green peas, frozen - 1/2 cup
- Kasuri methi, crushed- 1 tbs
- Milk/milk cream - 1/3 cup
- Coriander leaves - 1 tbs
Method:
- Marinate cauliflower with all the ingredients under roasting cauliflower except oil
- Heat a pan with 2 tbs oil and roast cauliflower under high heat till cauliflower have some brown spots on them and keep aside the cauliflower on oil soaking tissue
- Heat the same pan with 2 tbs oil
- Sauté onion till translucent
- Add ginger paste and garlic paste and sauté again
- Once the raw smell goes, add turmeric powder, chilli powder and garam masala and give a stir
- Add tomato purée and mix again
- Add a cup of water and required salt to it and let it boil
- Once boiling and slightly thick, add green peas, roasted cauliflower and Kasuri methi to it
- As the cauliflower is fully coated with gravy and gravy is thick enough, add milk or milk cream to it and mix well
- Switch off the flame
- Garnish with coriander leaves
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